Best 9 Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze Recipes

GLAZED LEMON CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

POWDERED SUGAR GLAZE

Steps:

• Mix milk into sugar.
• Add more milk, 1 Tbs at a time, if needed to achieve desired consistency.
• Drizzle on desired product.

LEMON PUDDING CAKE W MIXED BERRIES AND POWDERED SUGAR GLAZE

Steps:

• Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
• Pour sliced almonds in the bottom of the bundt pan.
• Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
• Fold in thawed berries.
• Pour mixture into bundt pan over the almonds.
• Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
• For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.

LEMON PUDDING CAKE WITH FRESH MIXED BERRIES

Steps:

• Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES

Steps:

• Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
• In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
• Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
• Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
• Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
• Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
• As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
• Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

LEMON-BERRY PUDDING CAKES

Steps:

• Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
• Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
• Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
• Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
• Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.